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Vegetable Oil

In season all year

Food Description:

Refers to any oil made from a vegetable source such as plants, nuts or seeds. Includes varieties such as almond oil, rapeseed oil, olive oil, corn oil and many more. Mainly found in supermarkets or sold in bulk for commercial application; a cheaper grade blended oil with fewer health benefits than cold pressed extracted oils.

Note: Although generally low in salicylates/amines, some varieties of vegetable oil have preservatives that may mimic adverse reactions, so are best avoided by those with sensitivities.

General Information:

Category: Oil
To Buy: Usually sold in a blend of oils simply labelled as vegetable oil for convenience. Best to invest in a higher quality oil, for example, extra virgin olive or low flavour grapeseed oil. Note: Different blends of vegetable oils may have varying salicylate or amine levels.
To Store: Store in a pantry or fridge.
Tips and Tricks: If using vegetable oil for deep frying, never reuse it. Reheating oils causes them to go rancid, creating free radicals.

Nutrition (1 Tablespoon):

Energy (kJ): 681
Protein (g): 0.0
Saturated Fat, g : 2.3
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Carbohydrates, g: 0.0
Fat (g): 18.4
Monosaturated Fat , g: 8.1
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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